A successful stir fry can be all about the right sauce. There’s no need to the head to the supermarket for a pre-made sauce, as with the help of some store cupboard staples you can easily create your own. The chefs at Golden Dragon Colindale have revealed their suggestions for how to make some classic Chinese sauces.
SATAY SAUCE
Crunchy peanut butter, light soy sauce, garlic and chilli will create a great satay sauce. Be flexible with quantities but 2 tbsp crunchy peanut butter and 1 tbsp soy sauce will be a good basis, then add garlic, chilli and sugar to taste.
SOY, GINGER & GARLIC
A simple soy-based sauce can be a great accompaniment to both beef and vegetable noodles. Dark soy sauce mixed with finely chopped ginger and minced garlic works particularly well. A dash of sesame oil will lift the sauce to add a great toasty flavour.
SWEET & SOUR SAUCE
Despite being a favourite of many, people rarely make sweet & sour sauce at home. Combine the sour ingredients (soy sauce and rice vinegar) with the sweet ingredients (tinned pineapple chunks, tomato ketchup and sugar). The balance between sweet and sour is very important, so taste as you go.
IDEAL TIP: if the sauce is looking a little thin, add a teaspoon of cornflour dissolved in water to the sauce and within minutes it should begin to thicken. Alternatively, if it is too thick add a tablespoon of hot water.
